Dilly Zucchini Dip Recipe
Dilly Zucchini Dip Recipe photo by Taste of Home

Dilly Zucchini Dip Recipe

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Field editor Edna Hoffman of Hebron, Indiana says, “This thick and creamy dip will keep your guests wanting more.” When paired with veggies, this colorful recipe is pleasing to the eye and to the palette!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 1 cup finely shredded zucchini, squeezed dry
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3/4 cup mayonnaise
  • 1/2 cup chopped walnuts
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • Assorted fresh vegetables


  1. In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables. Yield: 2 cups.
Originally published as Dilly Zucchini Dip in Taste of Home October/November 2007, p48

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Reviewed Apr. 9, 2012

"I made this dip and added some chopped chives from my garden. I served it to my women's bridge group and they loved it. Easy and tasty. I was afraid the zucchini might get watery but it didn't happen. I also served crackers as well as veggies."

Reviewed Aug. 14, 2010

"I was disappointed in this recipe. It was very bland. I had to add some ranch dip to it to spice it up a bit. I would not make it again."

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